Optimisation and influence of temperature and relative humidity on antioxidant capacity of mint leaves (Mentha spicata L.) during heat pump drying using response surface methodology

Résumé fourni par la source

Chlorophyll, the primary pigment responsible for the green colour of mint leaves (Mentha spicata L.), is highly sensitive to degradation during intensive drying processes, leading to significant colour loss. To address this issue, mint leaves were dried using a heat pump dryer under varying conditions of temperature (40, 50, 60, and 70°C) and relative humidity (10, 20, 30, and 40%). The experiments were designed and analysed using the response surface methodology (RSM) to evaluate the impact of drying conditions on the quality attributes of mint leaves. Various nutritional and functional parameters, including antioxidant capacity, were assessed. The results indicated that drying at a low temperature of 40°C, and low relative humidity of 10% preserved the best overall quality, making the dried leaves suitable for use in powder production. Additionally, a gradual decrease in antioxidant capacity was observed with increasing relative humidity, decreasing from 2.32 mg/L at 10% humidity to 1.76 mg/L at 40% humidity. These findings highlighted the importance of optimising drying conditions to maintain the functional quality of mint leaves during processing.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.